Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1887-09-26
gailies' Column.
Recipes.

Break fine the bones of 4 chicken
from which the meat has been cut.
Skin first by pouring boiling water
over, when the skin can readily be re-
moved. Cover with one quart cold
water and simmer three hours: then
strain, and return liquid to kettle.
Add to it two chopped onions three
| grated potatoes, one-half a turnip
grated. salt and pepper to season, and
one-half teacupful soaked raw rice.
Boil until rice Is very soft, then strain
and return TO kettle. Bring to boil,
then add one quart rich milk. one Ia
blespoonful cornstarch stirred with
three tablespoonfuls of butter until
smooth. Simmer five minutes and
serve very hot.
POT ROASTED BEEF--Take a piece
of cheap beef, say from the
round. boil two hours in about
| enough of water to almost COW
er it; season with pepper and salt.
/ When the water is almost boiled
away turn the meat often. to keep it
from sticking to the bottom of the
pot. At last the water will all be
evaporated. and then let the meat
brown a little: take it out and add to
the hot fat flour and water: this will
make a rich brown gravy. Its best
TO have teaspoonful of flour mixed
with a quart Of water ready to pour
in as soon as the meat Is removed. 50
as not TO have the fat scorched.
Pork, veal or mutton is equally nice
cooked in this manner.
BREAD GRIDDLE CAKEs.-Soak a
small bowl of bread over night
in milk. In the morning mix
half cupful of -four into which is put
one and one-half teaspoonfuls of
baking powder with one quart of
milk, three well beaten eggs and a
little salt. Beat up the bread with
this batter until it is very light and
fry a delicate brown. The batter
should be thick.
LEMON CREAMs.-Pare two lem
Ons thin, pour over one--half
pint boiling water, let stand
all night. Squeeze the juice Of the
lemons on one half pound sugar the
next morning, beat three eggs well.
take out the peel and mix the water
with other ingredients, strain
through a sieve, then stir over brisk
fire till thick as cream; pour hot in
the glasses.
BREAD PUDDISG.-One quart of
milk, gone pint bread crumbs, the
yolks Ct three eggs, one cup of sugar
a small piece Of butter: flavor to
taste; bake twenty minutes; when
cool spread jelly over it; beat to
froth the reserved whites of eggs
mix with one tablespoonful of sugar
pile on top of the jelley and set in a
hot oven until slightly Drowned.
SODA CAKE.-One pound flour,
one-half pound currants, one-fourth
pound raisins, one-fourth pound but
ter, six ounces almonds. one tea
spoonful carbonate Of soda, flavor
with essence of lemon: add milk
enough to make cake rather stiff, and
put in one-half a nutmeg.
EXCELLENT BUN.-Take one quart /
Of -four, mix with it One-half tea
spoonful of salt, three teaspoonfuls /
Of baking powder, mix thoroughly. |
Then rub in one-half cup of butter,
four eggs, one pint of milk. Pour
the batter into gem pans and bake
in quick oven.
DUMPLISGs.-Make the dough as
for biscuits, with sour milk and soda, /
then add one teaspoonful of baking I
powder and roll out as thin as pie /
crust: spread with butter, fold again.
and cut into inch squares, and drop .
in the boiling pot.
CREAM SPONGE CAKE.-One cup
-four, one-third cup of sugar, one
half cup of cream, two eggs. one-half
teaspoonfuI of soda mixed in -four.
Beat the eggs, sugar and cream to-
gether, then add the -four, beat lightly
and bake at once.
WHITE FRUIT CAKE.-One pound Of
-four, one pound of sugar, one pound
blanched almonds, three pounds cit
ron, one grated cocoanut, whites Of
sixteen eggs. two teaspoonfuls bak-
ing powder, flavor to taste.
SWEET PICKLEs.-Ten pounds Of
fruit, four pounds of sugar, one
quart Of vinegar, four ounces CHINA
mon, one ounce cloves. Boil fruit
tender and drain, scald vinegar and
spices together three mornings and
pour on hot.
PoTATO PIE. Beat together two
tablespoonful Of sugar, one Of -four
and two eggs: add one small cup of
finely mashed potatoes seasoned with